Asadong Pork Giniling with Quail Eggs & Mushrooms
Asadong Pork Giniling with Quail Eggs & Mushrooms
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. Sounds delicious and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Asadong Pork Giniling with Quail Eggs & Mushrooms
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. Sounds delicious and is on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using
  2. In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  3. Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  4. Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  5. Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  6. When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  7. Serve with a side of fresh cooked rice.
Recipe Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Asadong Pork Giniling with Quail Egg and Mushroom is courtesy of Ang Sarap.

Braised Quail Eggs & Mushrooms
Braised Quail Eggs & Mushrooms
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Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Braised Quail Eggs & Mushrooms
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Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
For the Sauce
For the Thickener
Servings:
Instructions
  1. If using fresh hard boiled quail eggs, peel those and place in a shallow bowl. If using canned canned eggs, drain, rinse, and place in a bowl. Add the 1 tablespoon of soy sauce and mix together. Set aside and marinate for 15 minutes.
  2. If you canned mushrooms, drain and rinse those, and set them aside. If using fresh mushrooms, steam those to precook them, then set those aside.
  3. In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
  4. Heat a wok or large pan with about 1/2 inch of cooking oil, while the oil is heating, take a toothpick and poke each egg a few times through the white into the yolk. The reason for this is you are going to fry the eggs in hot oil, the pricks from the toothpick should reduce the chances of an egg bursting. When the oil is hot, add the eggs and fry for a few minutes, stirring them as well until golden brown. Remove the eggs and drain.
  5. Pour out the oil from the wok or pan, and return 2 tablespoons of oil back to the pan, heat and when hot, saute the spring onion until fragrant.
  6. Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
  7. Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
  8. Serve as is as a side dish or serve with steamed vegetables for the light main dish.
Recipe Notes

I will price this when I pick up a can of mushrooms, for now I will say low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Quail Eggs in Soy Sauce II
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Quail Eggs in Soy Sauce II
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This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
  2. If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
  3. Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
  4. Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Quail Eggs in Soy Sauce I
Quail Eggs in Soy Sauce I
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This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Quail Eggs in Soy Sauce I
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This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh hard boiled eggs, get them peeled the set aside. If using canned, just drain and rinse (they are already peeled) and set them aside.
  2. Add the chopped shallots, galangal, coriander, and a pinch or two of salt in a mortar and mash with a pestle. No mortar? No problem, use a food processor or blender 🙂 Set aside.
  3. Add the water to a pot and bring to a boil. Then stir in the the mashed ingredients, bay leaves, sugar, soy sauce, and finally add the eggs.
  4. Reduce heat to a simmer and let the mixture cook until the eggs are a nice brown color then remove from heat.
  5. Remove the eggs and drain.
  6. Place 5 eggs on each skewer.
  7. Serve.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Caramelized Pork & Quail Eggs
Caramelized Pork & Quail Eggs
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This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Caramelized Pork & Quail Eggs
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This recipe is Khmer Krom in origin, and the Khmer Krom are ethnic Khmer living in Vietnam, and this sounds absolutely delicious. For those in the US if you do not have fresh quail eggs available to you, you can certainly use the canned eggs found in most Asian markets (they are also already cooked and peeled). The procedure to hard boil fresh quail eggs is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Servings Prep Time
4-6 servings 15 minutes
Cook Time
1-2 hours
Ingredients
Servings: servings
Instructions
  1. Have your quail eggs prepared and set aside. If using canned eggs, just drain, rinse, and set aside.
  2. In a large pot, add the 1 tablespoon of water and the 1 tablespoon of sugar, turn on the heat to medium and whisk the water and sugar until the sugar turns a dark brown in color.
  3. Carefully pour in the 3 cups of water and stir well then add the garlic, fish sauce, the 2 tablespoons of sugar, salt, and coconut juice, and stir to mix well.
  4. Add the pork, eggs, and simmer until the pork is tender, stirring occasionally. This can be 45 minutes to well over an hour.
  5. When the pork is nice and tender, stir in the black pepper, ladle into bowls and garnish with spring onion. Serve with rice on the side.
Recipe Notes

The pork shoulder will cost about 75 Baht/750 grams. The quail eggs if bought at Tesco will cost about 50 Baht/pack of 24. (If you buy quail eggs from a local vendor, about half that price.) For servings, this is about 98 cents per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Quail Egg Wontons
Quail Egg Wontons
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Rating: 5
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This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. If you do not know how to hard boil fresh quail eggs, a link to that is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Quail Egg Wontons
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Rating: 5
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This is a common street food in Bangkok sold as a snack. This is going to be written as 5 eggs per skewer, and one to two skewers would be an appetizer or snack. If you do not have fresh quail eggs, in the states you can buy these canned in most Asian markets. I made these on 3 Jun 2018, nothing hard about this but it does time if making a lot, I used about 42 eggs for this. If you do not know how to hard boil fresh quail eggs, a link to that is in the Recipe Notes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Servings Prep Time
1 skewer 2 minutes
Cook Time
2-3 minutes
Ingredients
For Each Skewer
To Fry
  • lard or cooking oil, as needed, OR make from a shortcut
Servings: skewer
Instructions
  1. Place a wonton wrapper on your work surface with a corner pointed towards you. Dip your finger in a small bowl of water and all 4 edges of the wrapper, place a quail egg on the wrapper.
  2. Fold the corner closest to you over the egg away from you, then roll the egg away from until you see the corners overlapped.
  3. Take the left and right corners and fold them one at a time over the egg as well, so they overlap. Place on a skewer, running the skewer through the corners overlapped, as seen in this photo. I folded the left corner first, then right corner, gives a nice uniform appearance.
  4. Repeat with the remaining eggs and wrappers. Using as many skewers, eggs, and wrappers as desired.
  5. Heat a pan with about 1/2 inch of lard or oil (I used homemade lard for this), when hot, add a few skewers at a time, fry to golden brown.
  6. Turn and fry the other side to golden brown. Frying both sides, called a shallow deep fry, takes just 10-20 seconds per side.
  7. Serve with a dipping sauce of your choice.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Quail Eggs. Rendering Lard.

Common street food in Thailand.

Kow Piek Sen (ເຂົ້າ ປຽກ)
Kow Piek Sen (ເຂົ້າ ປຽກ)
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Kow Piek Sen (ເຂົ້າ ປຽກ)
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Rating: 5
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This is probably the most popular homemade soup in Laos, and this is a westernized version of. This is from my friend who is Lao, the only part to make it westernized is the use of macaroni instead of the rice noodles. This recipe to make it more available to those in the US, use macaroni unless you are familiar with making rice noodles, this recipe does not cover that. Servings, prep, cook times, and some quantities are approximate until I make this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 15 minutes
Cook Time
1 hour
Ingredients
For Seasonings
For Garnish
Servings: servings
Instructions
  1. You can go with a whole chicken (in Asia, remove the head and feet first), in the US, remove the giblet pack, save those for a snack later. Now you can boil the chicken whole, or you can cut it into the standard pieces or I will just go with two breasts and two quarters (separated), no need for the wings or back.
  2. In a large pot, add the water, onion, lemongrass, and salt and bring to a boil.
  3. Once boiling, carefully lower in the chicken, using pieces would be much easier than a whole chicken. Return to a gentle boil and cook the chicken through (you are making the broth). Chicken cooking on the left, quail eggs cooking on the right.
  4. While the chicken is cooking, open and drain the drain the eggs if using canned, or hard boil them if using fresh, shortcut for hard boiled is Recipe Notes. Prep the pork balls by simply slicing each in half. And then measure out the dry macaroni.
  5. When the chicken is fully cooked, carefully remove the chicken and the lemongrass bundle from the pot. Then add the dry macaroni and let that cook.
  6. While the macaroni is cooking, use two forks and shred the chicken, removing skin, bones, and any gristle, good snack for your dog 😉
  7. When the macaroni is tender, add the chicken, eggs, pork balls, spring onion, and cilantro to the pot, reduce heat to a simmer and use the Seasonings as listed to taste. Let this simmer for about 10 minutes.
  8. Ladle soup into bowls and use the Garnishes listed as you desire to taste. Serve.
Recipe Notes

I will price this when I gather up all the ingredients. I will say Low cost for now.

Shortcut: Perfect Hard Boiled Quail Eggs.

Variants: 1. Use 1-2 Cornish game hens in place of chicken. 2. Omit the eggs or the pork balls, or both.

Recipe inspired by good friend, Khanthary Singnhoth, and her recipe is here.
United States.

Dumpling Egg Soup II
Dumpling Egg Soup II
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This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Dumpling Egg Soup II
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Rating: 5
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This is another version of the original soup, with the main ingredients being the potato, eggs, dumplings (wontons), and broth. For this version, the type of eggs was changed and I added Vietnamese sausage. This recipe is assuming you have dumplings (or wontons) ready made or already homemade and on hand, and hard boiled eggs on hand as well.
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the broth to a small sauce pan and add the potato and bring to a boil, then reduce to a simmer until the potatoes are almost fork tender, 8-10 minutes or so.
  2. Just when the potatoes are almost fork tender, add the eggs and Vietnamese sausage. Let this simmer for another 5-10 minutes or so to finish cooking the potatoes and to heat the eggs and sausage through. Vietnamese sausage is already cooked when you buy it, here you just need to heat it through.
  3. For the dumplings or wontons, you can do this two ways. You can pan fry them first then add to the broth, or for raw wontons, you can just add to the broth when you add the eggs and let them cook that way.
  4. When the potato is tender, season with salt and white pepper to taste and stir in some chopped coriander.
  5. Ladle into bowls with plenty of broth, sprinkle some of the coriander on the top and serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Quail Eggs, Vegetable Wontons.

Inspired by the original recipe provided courtesy of good friend, Drew Padilla.
United States.

Corn Soup with Quail Eggs
Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Corn Soup with Quail Eggs
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This is a Filipino soup, and it sounds delicious, and quick to prepare dish. This is from a good friend is very authentic. This can be a breakfast, lunch, or light dinner. On my to cook list for sure.
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a medium size pot, add the water and broth and bring to a boil then add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cover, stir often and cook for 15 minutes. Add water as needed.
  2. Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry) and simmer for 1 minute.
  3. Crack in the chicken egg and stir, some people like it clumpy, some like it less clumpy like egg drop soup, your preference. Add the quail eggs, cover, turn off the heat and leave on the burner. Let this sit for 5 minutes.
  4. Stir and then transfer to a serving bowl and enjoy.
Recipe Notes

Low cost.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Indonesian Style Prawn & Quail Egg Curry
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.